Easter Nest Coconut & Lime Cupcakes
Cooking time25 minutes
Prep time45 minutes
Servings12 portions

Ingredients
- 165g Stork tub
- 165g caster sugar
- 3 eggs, large
- 165g self raising flour
- 50g dessicated coconut
- Zest and juice of 1 lime
- 2 tbsps milk – whole milk
- 80g cornflakes
- 25g dessicated coconut
- 125g white chocolate, melted
- Green Jelly beans (100 g)
- Shards of toasted coconut
- Zest of 1 lime
Energy (kcal) | 0 kcal |
Energy (kJ) | 0 kJ |
Protein (g) | 0.0 g |
Carbohydrate incl. fibre (g) | 0.0 g |
Carbohydrate excl. fibre (g) | 0.0 g |
Sugar (g) | 0.0 g |
Fibre (g) | 0.0 g |
Fat (g) | 0.0 g |
Saturated fat (g) | 0.0 g |
Unsaturated fat (g) | 0.0 g |
Monounsaturated fat (g) | 0.0 g |
Polyunsaturated fat (g) | 0.0 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 0 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 0 IU |
Vitamin C (mg) | 0.0 mg |
Calcium (mg) | 0 mg |
Iron (mg) | 0.00 mg |
Potassium (mg) | 0 mg |
Instructions
- Line a muffin tin with 12 lime green paper cases.
- In a large bowl beat together the cupcake ingredients; Stork, sugar, eggs, self-raising flour, coconut, lime zest and juice and milk until evenly combined.
- Divide the mixture between the cases and bake in the oven for 25 minutes until golden and springy to the touch.
- Transfer to a wire rack and allow to cool completely.
- In a bowl combine the cornflakes and coconut. Add the melted white chocolate and stir well.
- Top each cupcake with the mixture to form the nests.
- Fill with the jelly beans, top with the toasted shards of coconut and sprinkle with lime zest. Serve.